Sustainable Seafood - King George Whiting
Benefits of seafood
Seafood products from Victoria’s fisheries are some of the cleanest in the world, coming as they do from unpolluted marine and estuarine waters. These sustainably harvested and fresh products are keenly sought in Victorian markets and by interstate and overseas fish consumers.
Not only is seafood widely available and quick and easy to prepare but is also an important part of a healthy diet and is becoming a food of choice for the health-conscious.
Omega 3 oils provide many health benefits particularly in the fight against coronary disease, high blood pressure, arthritis, asthma and depression.
As well as being the best natural source of Omega 3, seafood is typically: low in kilojoules, high in readily digestible protein, low in saturated fat, high in good fats (such as omega 3’s and omega 6’s), low in cholesterol, high in vitamins A B E & D and high in minerals iodine and calcium.
Whiting- Fish facts
King George whiting stocks are currently in good shape in Victoria.
Commercial catches of whiting in Victoria are taken mainly from bays and inlets, particularly Corner Inlet and Port Phillip Bay.
King George whiting also supports a large and diverse recreational fishery in Victoria.
For the first three to five months of their lives King George whiting drift with the ocean currents and winds from their open coastal spawning grounds west of Cape Otway to settle in Victoria’s central coast bays and inlets.
Monitoring by DPI Fisheries Victoria of the settlement of small juvenile King George whiting in Port Phillip Bay seagrass beds has allowed us to predict the quality of whiting fishing seasons in advance.
By understanding KG whiting growth rates we know how long it will take before they reach the legal minimum size.
King George whiting fillets are moist, low in oiliness and have a mild flavour.
Management of the fishery
As most Victorian consumers are choosing to buy fresh fish, there is a need for vibrant commercial fisheries in Victoria.
Harvesting of these valuable fisheries resources is managed by Fisheries Victoria, who work in partnership with both commercial and recreational fishing stakeholders to ensure that fishing is kept at sustainable levels and there is fish for the future.
Victorian commercial fisheries are managed primarily by input (effort) controls such as limits on the number of commercial licences, fishing equipment restrictions and area/seasonal fishing closures, as well as indirect catch controls such as minimum size limits.
These controls are intended to both protect the fish stocks from excessive fishing pressure and to minimise undesirable interactions with other users of public waters.
Victoria has many sustainable seafood choices for consumers to enjoy, including snapper, rock lobster, eels, abalone, bream, flathead, garfish, King George whiting and calamari.
For more information on the management of these fisheries visit www.dpi.vic.gov.au/fisheries
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Published by the Department of Primary Industries Fisheries Victoria, March 2010.
ISBN: 978-1-74264-058-7 (print)
ISBN: 978-1-74264-059-4 (online)